I am a keen cook and baker. Whenever I get the opportunity to cook, I will. I don’t mind which course it is but I do love to make pudding and often my apple pies are enjoyed by all. In fact, anything with pastry is normally a hit. You see, it is all in the pastry and often I am asked what is the recipe and how do I make it, melt in your mouth deliciousness?
Photo: Mince pies ready for the oven.
I love to say it is a family secret that dates back to Jurassic times and I can not break the family loyalty of sharing it. I would hate for Great, Great, Great x50 Aunt Flo, to come back and haunt me. The truth is, the recipe is from the renowned baker, Paul Hollywood. Although, I am sure his Great, Great, Great x50 Aunt Meryl won’t be haunting him. (disclaimer, I have no idea if Paul Hollywood has a Great x52 Aunt Meryl).
I do have two tips for cooking with pastry.
- Always make sure you use chilled butter and chill the pastry before rolling out.
- Never over handle the pastry. The more you handle it and roll it out, the stiffer it becomes. This due to the gluten strands building up. I tend to throw any excess after three rolls and make a new batch if needed.
Did you know? Pate Sucree is French for Sweet Pastry. You won’t want to use this recipe for savory pies.
So I am guessing you want the recipe now? Well here it is and thanks to Paul Hollywood for sharing it:
- 165g plain flour, plus extra for dusting
- 25g ground almonds
- 120g chilled unsalted butter, cubed
- 55g caster sugar
- 1 medium egg
- 1 Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
- 2 Break in the egg and work into the mixture with your fingers, breaking it together to form a soft dough.
- 3 Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using.